Roasting shaved Brussels sprouts is the best way to eat them! The course texture enhances their nutty sweetness when they become lightly charred. If you're not a big sprout lover, I promise these have a good chance of winning you over. So easy and so delicious!
1 lb. Brussels sprouts, shaved or shredded (you can use your food processor or buy already shredded or shaved sprouts at the grocery store)
2-3 tbsp. avocado or coconut oil or ghee
3-4 cloves garlic, minced
Sea salt and pepper to taste
Juice from half a lemon
¼ cup toasted pumpkin seeds (optional)
¼ cup shaved Parmesan cheese (optional)
Preheat oven to 400 degrees.
Line baking sheet with parchment paper or silpat non-stick baking mat
Place shaved Brussels sprouts and garlic in a bowl, drizzle with oil or melted ghee. Add salt and pepper to taste. Mix everything well to coat.
Transfer mixture to baking sheet and spread out in even layer.
Roast in oven for about 15 minutes total – check about half way through to stir and ensure they’re cooking evenly.
Remove from oven when they are as dark/crispy as you like and let sit for a few minutes to cool off. Transfer to serving bowl, add lemon juice and stir well.
Add optional pumpkin seeds and/or Parmesan cheese.
Serve and enjoy!